Ingredients for 4 portions:
- 400 g zucchini (small if possible)
- 4 tbs Basil oil VOM FASS
- WALDBURG Balsam Mango to taste
- 2 tbs sunflower seeds
- 2 garlic cloves
- 1 large onion
- 4 eggs
- salt and pepper
Cut the zucchini into fine strips, briefly toast the sunflower seeds with the basil oil in a pan (not too hot).
Chop the onion, cut the garlic cloves into fine slices, add both along with the zucchini strips into the
pan and sauté five minutes. Season with salt and pepper, sprinkle with WALDBURG Balsam Mango and let cool slightly.
Beat the eggs in a bowl and fold in the sautéed zucchini.
In a high-rimmed Teflon pan heat a little basil oil and let the egg-zucchini mixture thicken at medium heat.
Make sure that the mixture does not stick to the pan.
Turn the frittata with the aid of a dish and bake fully on the other side, approx. five minutes.
Slide the zucchini frittata onto a large plate, cut into eights and serve.